Korean Cabbage Kimchi (Crunchy Green Cabbage Kimchi)
Yangbaechu kimchi is a Korean cabbage kimchi made by salting green cabbage and tossing it with chili flakes, fish sauce, and minced garlic. The thicker leaves and lower moisture content of green cabbage compared to napa cabbage result in a noticeably crunchier texture that persists through fermentation. The natural sweetness of cabbage softens the heat from the chili seasoning, while carrot and scallion pieces add color and freshness. Six hours of fermentation at room temperature followed by refrigeration lets the tanginess develop gradually. It serves as a lighter alternative when traditional napa kimchi feels too heavy.
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Instructions
- 1
Cut cabbage into bite-size pieces and salt for 40 minutes.
- 2
Rinse and drain cabbage; slice carrot and scallions.
- 3
Combine chili flakes, fish sauce, and garlic for seasoning paste.
- 4
Mix vegetables with seasoning until evenly coated.
- 5
Ferment 6 hours at room temp, then refrigerate.
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